Makes 3 1/2 cups of sauce

Ingredients

1/2 head cauliflower, about 2 cups worth

1 cup white beans (drained and rinsed if using canned)

1 to 1 1/4 cup almond milk

3 tbsp extra virgin olive oil, divided

1 large shallot

salt & pepper to taste

1 cup kale 

1/8 cup sundried tomatoes, packed in oil

dash nutmeg

your favorite cooked pasta

Start by cutting the cauliflower into large florets and add them to a pot of boiling water. Cook until soft, about 15-20 minutes, then drain. While the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the shallots until softened and lightly browned.

Place the cooked cauliflower in a blender along with the white beans, almond milk, sauteed shallots, the remaining 2 tablespoons of oil and a dash of nutmeg. Blend until silky smooth. Season to taste with sea salt & pepper. Pour enough needed to coat the cooked pasta and mix. Fold in the sundried tomatoes and kale and heat through.

Place any remaining sauce in a sealed container in the fridge and use within a few days.

Recipe from Cupcakes and Kale